How to make it:1/ Cover chicken breasts with parchment paper or plastic wrap and use a meat mallet or heavy bottomed pan to pound them to 1/4-inch thickness.

2/ Combine breadcrumbs, cheese, and Italian seasoning in a wide bowl. In a second bowl, beat egg whites slightly. Season chicken with salt and pepper to taste. Now carefully dip each chicken breast into egg whites and then into crumb mixture, pressing to ensure an even coating on both sides.

3/ Warm oil over medium heat in a large stainless steel sauté pan or cast-iron skillet. Add chicken and cook for 3 to 4 minutes or until crust is deeply browned and crunchy. Turn and cook for another 2 to 3 minutes. Transfer chicken to a platter to rest and place in warmer.

4/ While the pan is still hot, add butter. Cook until lightly browned (shouldn’t take more than a minute), and then stir in capers, mustard sauce and lemon juice, using a wooden spoon to scrape up any browned bits. Turn off the heat and add parsley. Set aside sauce.